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  1. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Spare ribs, pulled pork, brisket, beef short rib, chicken and sausage at Mighty Quinn's BBQ

  2. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Mighty Quinn's BBQ

  3. Photograph: Jessica Lin
    Photograph: Jessica LinMighty Quinn's BBQ

The Feed first look: Mighty Quinn's BBQ

Smorgasburg vet Hugh Mangum peddles Texas-style BBQ and American beers out of this East Village restaurant.

Hot on the heels of BrisketTown and Fletcher's BBQ comes pit master Hugh Mangum's barbecue joint, Mighty Quinn's BBQ, further fanning the flames of Gotham's smoked-meat craze. Raised in Texas, Mangum marries the purist lean-meat approach of the Lone Star State with the vinegar-dressed styles of the Carolinas—the resulting 'cue drew lines at his Smorgasburg booth and set the stage for this brick-and-mortar debut. As of Wednesday, diners can chomp on the six kinds of barbecue—including brisket, pulled pork and spareribs—cooked over apple, cherry and oak woods in a 6,000-pound smoker. To drink, there's 16 American drafts, like Founders' Dirty Bastard Ale. 103 Second Ave at 6th St (212-677-3733)
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